Chicken and mushroom pasta

Perfect for busy weeknights.

  • 25 mins cooking
  • Serves 6
  • Print
This creamy chicken and mushroom pasta is given something extra special when topped with fetta and freshly sliced spring onions. It can be on the dinner table in under half an hour which makes it a perfect midweek meal.


Chicken and mushroom pasta
  • 500 gram (1 pound) spiral pasta
  • 2 tablespoon garlic butter spread
  • 200 gram (6½ ounces) thinly sliced cap mushrooms
  • 2 green onions (scallions), sliced thinly
  • 3 cup (480g) shredded barbecued chicken
  • 200 gram (6½ ounces) danish fetta, crumbled
  • 300 millilitre pouring cream
  • 2 tablespoon coarsely chopped fresh tarragon
  • 2 green onions (scallions), extra, sliced thinly


Chicken and mushroom pasta
  • 1
    Cook pasta in a large saucepan of boiling salted water until tender. Drain, reserving 2 cups of the cooking liquid.
  • 2
    Melt butter in same cleaned pan; cook mushrooms, over medium heat, stirring until golden and tender.
  • 3
    Return pasta to pan with onions and chicken. Stir in fetta, cream, tarragon and reserved cooking liquid; cook, stirring until creamy and heated through. Season to taste.
  • 4
    Serve pasta topped with extra onions.


You will need a barbecued chicken weighing about 900g (1¾ pounds) for this recipe.

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